A tasty, tomato-rich take on a classic comfort dish. Creamy, hearty, and simply delicious. Try it with Cheddar, Gouda, Monterey Jack, or Provolone.
- Prep: 10 min - 15 min
- Cooking: 15 min - 20 min
- 1 lb (450 g) macaroni or other short pasta
- 1 tbsp (15 mL) butter
- 2 or 3 garlic cloves chopped
- 1 small onion chopped
- 1 1/2 cups (375 mL) milk
- 2 tbsp (30 mL) flour
- 1/4 cup (60 mL) tomato paste
- 1/2 tsp (2 mL) dried oregano or 1 tbsp (15 mL) fresh oregano
- 2 tbsp (30 mL) fresh parsley
- 12 oz (360 g) Canadian Mild Cheddar grated
- freshly ground pepper
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In a large quantity of salted boiling water, cook pasta according to package directions but cook for 1 minute less. Drain in a colander.
In the saucepan used to cook the pasta, melt butter and brown garlic and onion for 2 minutes.
Mix milk and flour and pour into saucepan. Stir using a whisk and let simmer until mixture thickens.
Add tomato paste, oregano and parsley.
Gradually incorporate grated Cheddar and season. Add pasta, stir with a large spoon, reheat, and serve at once.
Canadian Gouda, Monterey Jack, Provolone
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||49 % / 537 mg|